For my sister’s 14th birthday we went to a fantastic steakhouse on the corner of 15th and Chestnut in Philadelphia. Built out inside the first floor of what was formerly an investment bank, Butcher and Singer is an experience as much a great meal.

The interior with its high ceilings, plaid carpeting, leather-upholstered armchairs and booth seating pays homage to a bygone era. The menu mimics one from the 1940s with Oysters Rockefeller, wedge salads, 18 oz. Delmonico steaks, creamed spinach, and desserts like Baked Alaska and lemon ice box pie. The only drink to order is an Old Fashioned and I’m pretty sure Don Draper was enjoying one at the table next to us while eyeing the beautiful birthday girl.

Everything was top notch, but what really made the meal one to remember were the stuffed hash browns, a potato cake filled with cheese, sour cream and all kinds of goodness. Crispy around the edges and creamy on the inside. Here’s my attempt to recreate that potato cake and, while decadent in its own right, I’ll have to keep playing around to find one that matches the one we enjoyed at Butcher and Singer.

Potato Cake
Makes one 8-inch cake

8 tablespoons butter, divided, plus more for greasing pan
3 pounds small Yukon Gold potatoes, peeled and sliced 1/4-inch thick
Kosher salt and freshly ground black pepper
1/2 cup fresh chopped parsley, for garnish

Preheat oven to 350°F. Generously butter cake pan and set aside.

Heat 2 tablespoons butter in a large skillet over medium heat. Once butter has melted, add potato slices. Season with salt and pepper and cook, tossing occasionally, until potatoes begin to soften, 6-8 minutes. Add remaining 6 tablespoons butter and continue cooking potatoes, tossing occasionally, until tender and golden brown in spots, 15-20 minutes more.

Transfer potatoes to prepared cake pan. Push down firmly to help the cake hold together when it comes out of the mold after baking. Bake potatoes until crisp on top, 12-15 minutes. Let cool 5 minutes, then invert cake onto plate. Season with salt and pepper, and top with parsley.